Trevor's Kitchen

Trevor's Kitchen

Sicilian Olive Chicken

Sicilian Olive Chicken

About the Recipe

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.
Try Kalamata olives in place of the green Sicilians or a combination of both.
Serve over whole-wheat egg noodles with a mixed green salad on the side.
By: EatingWell.

Ingredients:

1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1½ cups frozen chopped spinach, thawed
⅓ cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
¼ teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Getting it done:

1 Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.

2 Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Recipe Notes
Tip:
If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about ½ inch thick.

Ingredients:

1 14-ounce can petite diced tomatoes with garlic and olive oil or other Italian-style seasoning
1½ cups frozen chopped spinach, thawed
⅓ cup halved Sicilian or other green olives
1 tablespoon capers, rinsed
¼ teaspoon crushed red pepper, or to taste
4 4-ounce chicken cutlets (see Tip)
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Getting it done:

1 Combine tomatoes, spinach, olives, capers and crushed red pepper in a bowl. Sprinkle both sides of chicken with pepper.

2 Heat oil in a large skillet over medium-high heat. Cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.

Recipe Notes
Tip:
If you can’t find chicken cutlets for this recipe, you can make your own. Purchase four 5-ounce chicken breasts. Remove the tenders and trim the fat. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to about ½ inch thick.

About the Recipe

This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers.
Try Kalamata olives in place of the green Sicilians or a combination of both.
Serve over whole-wheat egg noodles with a mixed green salad on the side.
By: EatingWell.

Nutritional Info

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Chicken
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Indian
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